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Monday, August 12, 2013

HOME~MADE ALL NATURAL PECTIN

The reasons for making your own pectin over the store bought variety ...
First, pectin can be made from corn and that usually means genetically modified corn unless the product is certified organic.
Even “all natural” fruit versions are typically GMO based as they contain dextrose and citric acid, both corn derived products.  For example, take a look at the ingredients of Sure-Jell, a popular brand used by home canners:
Sure-Jell Ingredients: Dextrose, citric acid, fruit pectin. 
While the fruit pectin itself isn’t a problem, the GMO dextrose and citric acid most definitely is.

Another reason to avoid commercial pectin is the amount of sugar that is required for it to work properly.

In order for commercial pectin to set, 55-85% of the jam or jelly must be sugar. This means that your homemade creation would contain more sugar than fruit!
Plus it saves you money!!!


Pectin is very concentrated in cores and skins of  green crab apples. I pick the best looking ones and soak in a cold water bath with some apple cider vinegar to get them all squeaky clean. Add about a 1/4 cup to every gallon of water .


Ingredients:
5 lb Apples
6 cups Water
juice from 1 lemon

Unusual Tools:
muslin cloth and a colander

The reason for making my own jelly is to avoid processed food(and it tastes way better),  then why would I add a product with God knows what in it to my home grown organic jelly?  
It isn’t hard, it just takes a little bit of time. You can make a large amount and can it so you always have it on hand, or you  can also freeze it in ice cube trays, then put the cubes in a baggie for individual future use.
How to make pectin:
I used green crab apples to make my pectin. They are really tart, which means they have a lot of pectin. Keep the peels on and cores in the apples because much of the pectin is in the peel and core. So, wash and quarter your green crab apples .You don't remove seeds or skin, but I do remove the stems.  Place them in a large pot with enough water to just cover them and your lemon juice. Bring to a boil and simmer for 1 hour or until reduced to about half. Strain through muslin or cheese cloth and boil for another 20 minutes. Pour into sterilized jars and seal them. Boil them in a hot bath for 10 minutes to seal the jars well.
 How to test if your pectin is the right strength: Pour a little rubbing alcohol into a dish. Pour in a teaspoon or so of  COOLED pectin. Wait one minute. Scoop the pectin with a fork.The pectin will cling to the fork if it is “strong” enough. If it runs off the tines of the fork, put it in a pan and boil it till it reduces, let cool, and repeat the rubbing alcohol test.